Potato curry

I was making a chicken curry and a vegetable curry and somehow ended up making a mushroom one and a potato one as well. I think the potato one was the best of the bunch, followed by the mushroom. Here’s how I made it.

4 large potatoes

1 tsp mustard powder (recipe called for seeds but I didn’t have any)

1 tsp cumin seeds

1 tsp chilli powder

thumb-sized piece of fresh ginger, minced or finely chopped

half a tin of chopped tomatoes

1 tsp sugar

1 cup water

1 tsp ground coriander

1 tsp cumin powder

chopped fresh coriander to garnish

Peel and chop the potatoes into 1 inch cubes. Parboil for a few minutes. Don’t let them turn to mash.

Fry the mustard and cumin seeds in some hot vegetable oil. You’ll know when they’re done because the seeds will start popping and you’ll start to choke. Add the chilli powder and ginger and stir vigorously for 1 minute. Then add the drained potatoes, tomatoes, sugar and water. Simmer until the potatoes are cooked through, then stir in the cumin and coriander powder and serve with a sprinkling of fresh chopped coriander on top. Rather hot, and great as a side dish with any curry.